Rustic Olive Oil Focaccia
A good focaccia should be taller than a flatbread, with a crust that snaps when you bite into it and a crumb filled with irregular holes. The secret is patience during the fermentation and enough oil to ensure the bread doesn't just bake, but essentially shallow-fries in the pan.
Manage your hydration
This is a wet, sticky dough; keep your hands wet or lightly oiled when handling it to prevent tearing.
- 9x13 inch metal baking pan
- large mixing bowl
- bench scraper
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 7ginstant yeast
- 50gextra virgin olive oil, plus extra for the pan
- 1 tspflaky sea salt for topping
Building internal structure
Instead of kneading, grab the edge of the dough, pull it upward, and fold it over itself. Repeat this from four directions every 30 minutes for the first two hours to build strength.
The method.
Mix the dough
Whisk the yeast into the warm water, then stir in the flour and salt until a shaggy, wet mass forms.
Develop structure
Cover the bowl. Perform the stretch and fold routine every 30 minutes for two hours. The dough should become smoother and hold its shape better each time.
Bulk ferment
Let the dough sit undisturbed for another hour until it has doubled in size and looks bubbly.
Pan proof
Generously oil your 9x13 pan. Gently tip the dough into the pan, flipping it once to coat in oil. Let it rest for 45 minutes to spread out into the corners.
Dimple and bake
Preheat oven to 425°F. Drizzle more oil over the dough. Press your fingers straight down to the bottom of the pan all over the dough to create deep dimples. Sprinkle with flaky salt. Bake for 25 minutes or until the top is a deep golden brown.
Other turns to take.
Rosemary and Garlic
Tuck fresh rosemary sprigs and thinly sliced garlic cloves into the dimples right before baking.
Cherry Tomato
Press halved cherry tomatoes cut-side down into the dough for a charred, sweet finish.
When it doesn't go to plan.
Use a metal pan rather than glass; it conducts heat better and results in a crispier bottom crust.
If the dough resists stretching, let it rest for 10 minutes to allow the gluten to relax.
Don't be shy with the olive oil; it is the primary flavoring agent and ensures the bread stays moist.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but bread flour provides a better chew due to the higher protein content.
Why didn't my bread get holes?
The dough likely wasn't hydrated enough or didn't ferment long enough. Ensure the dough is quite sticky throughout the process.
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